Old Fashioned Brownie with frosting

Old Fashioned Brownies with frosting -- A Pinch of Joy

Old Fashioned Brownies with frosting -- A Pinch of Joy

A good brownie recipe means different things to different folks. This recipe isn’t strong on the chocolate, not too sweet and is more on the cake side of the equation.   I chose it first for the lower amount of sugar and make it occasionally for that reason.    Ya know – healthy brownies.

However, every time Bytes will say “this needs frosting!”   So much for reducing carbs and calories with less sugar!  Last time he even compared it to the brownie in a certain frozen dinner, which he also thinks needs frosting.  How would he know about frozen dinners in this household?  Oh yeah—those long days of painting over the past year plus.   At any rate frosting it is.  For his half of the brownies.  Not sure how he ends up with half a pan while Wheels and I get to share the remaining half.  Something about metabolism I think.  :-)  I will admit the chocolatey-ness and creaminess of the frosting add to the yummy factor, though.

Yes, this recipe calls for baking powder though most brownie recipes do not. Maybe because it is an old recipe.  I was a little anxious the first time I whisked the cocoa into the butter, but if you use a good wire whisk it only takes a moment to make it smooth like – well, like melted chocolate.   Brownie batter is very thick so you will need to spread it into the greased pan.   Let the baked brownie cool before frosting and you will save your sanity and extra cleaning.  Any and all brownies may be good right out of the oven, but they are even better if you can contain yourself so the chocolate flavors can develop while cooling.

You might also want to check out  Classic Naked Brownies (that post explains how this short series started)  or  Cheesecake Topped Fudgy Brownies

Old Fashioned Brownie with frosting
 
Prep time
Cook time
Total time
 
A cake like brownie, easy on the chocolate and sweetness, with a rich chocolate butter frosting!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 24 bars
Ingredients
  • 1 cup plus 3 tablespoons butter
  • ¾ cup cocoa powder
  • 4 large eggs OR 5 medium eggs
  • 2 cups sugar
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
Frosting
  • 6 tablespoons butter, softened
  • 2⅔ cups confectioners sugar
  • ½ cup cocoa powder
  • ½ teaspoon vanilla extract
  • ¼ cup milk
Instructions
  1. Preheat oven to 350 F. Grease 9x13 inch baking pan with butter or cooking spray.
  2. Melt butter in microwave and pour into large mixing bowl.
  3. Whisk in cocoa powder until smooth and then stir in vanilla and sugar.
  4. Add eggs until just well mixed.
  5. Add flour, baking powder and salt; again, until just mixed.
  6. Spread into prepared pan and bake at 350 for 25-28 minutes or until a toothpick inserted in the center comes out clean. Test early and do not overbake.
  7. Cool on wire rack.
Frosting
  1. Set out butter to soften before you begin making the brownies or soften in microwave for about 10 seconds.
  2. Mix cocoa powder and confectioner’s sugar together in medium bowl and cream with softened butter.
  3. Add milk and vanilla and stir until thoroughly mixed and fluffy.
  4. Spread over cooled brownies and slice into 24 2”x2” bars.
  5. Note: Frosting recipe will cut in half easily and turn out as nicely as a full batch.

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing!  I’d love to have your company on this venture!!   Follow:    Facebook RSS feed  / bloglovin’ /   twitter  and   pinterest.   Share: if you found this helpful or inspiring please click one of the buttons below!  Your support of A Pinch of Joy is appreciated!

Related posts:

Classic Naked Brownie

.Classic Naked Brownie - A Pinch of Joy

.Classic Naked Brownie - A Pinch of Joy

“Got a good brownie recipe?” my sister  asked.  “Oh, two or three,”,  I replied.  Brownies are chocolate –a life necessity.  What did she mean, did I have “a” brownie recipe?  So here is take one:   Classic Naked Brownie.  This brownie has a rich chocolate flavor, not too sweet and just the right texture.

Texture is the key characteristic of any brownie.  Some people like dense fudgy brownies, others like a less dense, more cake-like texture, still others want chewy middles or crispy edges.  All brownies have five basic ingredients:  Chocolate, butter, sugar, flour and eggs.  Varying the amounts of chocolate, butter, sugar, and flour will affect the texture of the brownie.

That’s not to say eggs are not important.  Most recipes are intended for large eggs, whether they are specified that way or not.  All I had were medium eggs that were definitely on the small end of the medium spectrum.  (Great sale price though!) How did I make sure that I used the right number of eggs?  I know that eggs will translate one to one from large to medium until after the number of required eggs is greater than three.   Then you add one extra medium egg for each large egg specified.  Four large eggs needs five medium eggs for the right eggy amount.  Five large eggs is the equivalent of 6 medium eggs and six large eggs is the equivalent of 7 medium eggs.

Whatever kind of brownie you choose, it is key to not overbake.  Test at the least amount of time given, using a toothpick inserted near the middle.  The toothpick should come out moist but clean (no crumbs or batter).  The edges of the brownie should be just separating from the sides and just barely beginning to crisp.  This particular recipe bakes at 325F degrees – a bit lower than the usual temperature – for a longer period of time than most.   I find it helpful to note on any recipe you might make again,  the exact amount of time it takes YOUR oven to produce the best brownie.

Another key is to not overmix the batter.  Eggs need to be mixed until no longer visible and “don’t whump it”,  as my mother would say.  Fold flour in gently until no white is showing and then get that delicious batter in the prepared baking pan pronto.  Prepare pan by spraying with cooking spray OR wiping pan with butter.   Another alternative is to line the pan with aluminum foil, lightly greased, or parchment paper with 2 inches overhanging on each end.  This allows you to lift cooled brownies from pan for slicing or freezing.

Bytes and Wheels had a great time testing the brownies for this short series!  They want you to know they take their job seriously!! :-) No matter how many batches they have to eat in a week – just so I have pictures for you (and my sister).

Classic Naked Brownie
 
Prep time
Cook time
Total time
 
Classic Naked Brownie with a rich chocolate flavor, not too sweet and just the right texture. No toppings, no addins -- just a great brownie!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 24 servings
Ingredients
  • 1 ½ cups butter
  • 1 ¼ cups cocoa powder
  • 2 ½ cups granulated sugar
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • 5 large eggs or 6 medium eggs
  • 1⅔ cups all-purpose flour
Instructions
  1. Preheat the oven to 325F. NOTE: temperature is lower than usually required therefore baking time is longer. Prepare 9x13” pan by spraying with cooking spray OR wiping pan with butter.
  2. Melt butter in microwave, one minute on high or until completely melted. Pour into large mixing bowl and whisk in cocoa powder with wire whisk until smooth, about 1 minute.
  3. Stir in sugar and salt. Add vanilla extract and check temperate of mixture with tip of finger to make sure it is cooled. If it is tepid, add about half the eggs and stir until just mixed. Add the remainder of eggs and mix again.
  4. Shake flour over the entire surface of the brownie mixture. Stir gently with rubber spatula or large wooden spoon until just mixed.
  5. Pour into prepared pan and bake at 325F for 35 to 40 minutes. Check with toothpick at 35 minutes. Do not overbake.

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing!  I’d love to have your company on this venture!!   Follow:    Facebook RSS feed  / bloglovin’ /   twitter  and   pinterest.   Share: if you found this helpful or inspiring please click one of the buttons below!  Your support of A Pinch of Joy is appreciated!

Related posts:

Quick Scrambled Eggs and Bacon for a crowd

Quick Scrambled Eggs and Bacon for a Crowd -- A Pinch of Joy

Quick Scrambled Eggs and Bacon for a Crowd -- A Pinch of Joy

We celebrated a college graduation this weekend with an open house.  We began with breakfast for first comers, had mid-day dinner and ended with afternoon snacks for the littles.  All day eats!  Everybody contributed a dish or two.  For breakfast we had pastries, coffee cakes, yogurt parfaits and melon slices.  I wanted a bit of protein to balance the meal so we invented Quick Eggs and Bacon on the fly.  Although we were probably not the first to execute the concept, we had a perfect product!

I took a pound of bacon, cut the slices in half so that they were about four inches long.  I browned them in a skillet while sister in law Deb broke open a dozen eggs.  She whisked them thoroughly then added a quarter cup of milk, salt and pepper.  I sprayed the cups in two muffin tins with cooking spray.   When the bacon was starting to brown and turn crisp, we tried crisscrossing the pieces in the bottom of muffin cups.   Too hot to handle!  And it didn’t leave much room for eggs.  I ended up dropping a bacon slice half in each cup with tongs.  Deb followed up with the egg mixture, poured over and around the bacon slice until each muffin cup was about half full.  The oven was already preheated to 350 from baking a dinner dish. We popped the filled muffin tins in for ten minutes.

Perfect  little omelets, light, fluffy and tender eggs,  with crispy bacon in the middle.  Exactly what was needed to complete the breakfast menu.   Twenty-four omelets in about fifteen minutes.  And they disappeared in about three minutes flat.  That’s a five star rating through all age ranges. :-)

Congratulations to the class of 2016!  Especially one very happy college graduate and her very proud Dad and Deb!

Quick Scrambled Eggs and Bacon for a crowd
 
Prep time
Cook time
Total time
 
Perfect little omelets, light, fluffy and tender eggs, with crispy bacon in the middle.
Author:
Recipe type: Breakfast
Serves: 24
Ingredients
  • 1 pound low sodium bacon
  • 12 large eggs
  • ¼ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper or to taste
Instructions
  1. Preheat oven to 350. Spray two muffin tins with cooking spray.
  2. Slice bacon in half so pieces are about four inches long. Place in skillet and cook over medium heat until bacon begins to brown and to crisp on the edge.
  3. In meantime, break eggs in large bowl and whisk thoroughly. Add milk, salt and pepper.
  4. When bacon is done, drop one slice in each of the twenty four muffin cups. Fill each muffin cup about half full with the egg mixture, pouring the eggs over and around the bacon slice.
  5. Bake for 10 minutes.
  6. Slide dinner knife around egg to ease removal from pan. Arrange on platter and serve immediately.

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing!  I’d love to have your company on this venture!!   Follow:    Facebook RSS feed  / bloglovin’ /   twitter  and   pinterest.   Share: if you found this helpful or inspiring please click one of the buttons below!  Your support of A Pinch of Joy is appreciated!

Related posts: